the method of pickling garlic moss
1. The garlic moss bought home needs to be selected and cleaned first, and the moss bud on the garlic moss should be removed and cut off directly from this big knot. The upper part can't be used for pickling. You can throw it away directly or use it to scramble eggs, and it tastes good.
2. All the garlic moss is delicious. Wash it in water several times to clean it.
3. Spread the cleaned garlic moss on the jiaozi curtain or other tools, and put it aside to dry the water on the surface to avoid raw water. Now the temperature is relatively high, so I can put it in an outdoor ventilated place for about half an hour. Anyway, as long as there is no raw water on the surface;
4. Tidy up the dried garlic moss, cut off a little of the older part at the bottom, then cut the garlic moss into small pieces with a length of 3-4 cm, put them all in a big pot, and then proceed to the next step;
5. Add a proper amount of salt to the cut garlic moss, and I remove the top. There are still 15g of cut garlic moss. I add 35g of salt to about 15g of garlic moss. After adding salt, stir it fully and evenly. It is difficult for garlic moss to come out. At first, just mix it well, and then put it aside for about 3 hours.
6. Prepare ingredients and sauces when pickling garlic moss. The ingredients used are pepper, star anise, soy sauce, aged vinegar, sugar, ginger and millet spicy. Ginger and millet spicy can be put or not, and the specific amount is determined according to preferences, and there is no fixed requirement;
7. At this time, the sauce should be cooked first, because the sauce needs to be completely cooled before it can be used. Add the prepared pepper and star anise into the pot, and the pot should be water-free and oil-free. After stir-frying the fragrance, add the prepared 15g soy sauce, 15g aged vinegar and 3g clear water, and boil it with strong fire. The dosage of soy sauce here is not too much, and salt has been added to it. It must be boiled thoroughly.
after 8 or 3 hours, you will find that the garlic moss has come out of the water, and it has become limp. You can pick up a garlic moss and fold it in half, and it is still limp. At this point, it is almost enough, and you can move on to the next step.
9. Squeeze the pickled garlic moss dry, so as to fully absorb the flavor in the sauce, and put the squeezed garlic moss in another large basin without water or oil;
1. Add Xiaomi Spicy, shredded ginger and 8g white sugar to the squeezed garlic moss, air-cool the sauce, stir it evenly again, and then can it.
11. You need to prepare a water-free and oil-free jar, put garlic moss in it, press it more tightly, then pour the soup in, cover it, and set aside for 2 hours to eat;
12. You can also marinate it for a long time. When you want to eat it, use water-free and oil-free chopsticks to pick it out. You can also pour a little sesame oil and Chili oil and mix it evenly, which will make it taste better.
13. Simple and delicious pickled garlic moss is ready. Its color is green, its taste is crisp and refreshing, and it is sour and spicy. It is a very good side dish.